1. In a medium sized saucepan, simmer your tempeh and carrots in enough water to just cover, with dash Bragg's. Simmer until most of the water is absorbed and the tempeh has expanded.
2. Boil potatoes, drain when done, and add back to pot; set aside. Preheat oven to 400 degrees F. In a separate pan, saute mushrooms.
3. Add sauteed mushrooms, chickpeas, squash, ketchup, spices, 2 tablespoons Bragg's, and the vinegar to the tempeh and carrots once the water has been absorbed, and everything is all nice and soft. Use the water or stock for deglazing the pan, if needed.
4. Transfer tempeh mixture to a 9″ pie plate. To potatoes in pot, add roasted squash flesh, vegan cream cheese, milk, salt and pepper, and garlic powder, if using. Mash away with a potato masher until everything is nice and combined.
5. Spread potato mixture on top of tempeh mixture in pie plate, and bake for 30 minutes.
Source of recipe: I came up with this recipe to use up a bunch of leftovers. It can be found on my blog: http://healthfashionvegan.wordpress.com/2010/11/28/vegan-mofo-day-28-par...